CS251505B1 - A method of producing dairy products for diabetics with reduced lactose content - Google Patents

Abstract

The solution concerns a method of producing semi-finished dairy products for diabetics. Milk proteins are concentrated by membrane physical processes at a limited lactose content, milk fat, sorbitol, or other diabetic sweeteners, or a mixture thereof in any ratio is added to the concentrate before or after heating, or dehydration, or freezing of the concentrate. The mixture is subsequently processed into various types of dairy products.

Description

The solution relates to a method for producing semi-products for dairy products for diabetics. Milk proteins with membrane physical procedures (concentrate in a lactose-bound line, add milk fat, sorbitol, or other diabetic sweeteners, or a mixture thereof in any ratio before, after, thermo, nt, or dehydrate, or freeze concentrate) The mixture is subsequently processed into spitty dairy products 251505 251 3

The invention is concerned with the production of dairy products for diabetic patients by using a reduced lactose membrane separation.

So far, dairy products have not been produced specifically for diabetics, either directly from milk or from separately treated milk and milk raw materials. So far, the liquid, dried, frozen, or fermented mouthpieces produced have a high lactose content in addition to the cheeses and are not suitable for the diet of diabetics.

The above drawbacks are eliminated by the process of producing dairy products according to the invention, wherein the milk proteins prior to processing into the dairy product types with the membrane physical processes end up, at the lactose limit, milk fat, sorbitol, or other diabetic sweeteners, or their a mixture in any ratio before or after fermentation, or dehydration, or freezing of the concentrate.

SUMMARY OF THE INVENTION The object of the present invention is to provide a process for the manufacture of milk-based semi-products for lactose-reduced diabetics, characterized in that the skimmed milk proteins are concentrated to a concentration of 1.5 to 7.2 times that of the milk used, with the lactose concentration remaining within the range of 0.5 to 4.8 wt. %, after adding the milk fat and after the addition of fat, 20 to 79 wt. % sorbitol, or a diabetic sweetener, or a mixture thereof, to form a semi-finished product, the resulting sweetening effect being equivalent to 6 to 46 wt. % lactose. Example1 1

The skimmed milk is concentrated until a 7.2 protein concentration and 0.5 to 4.8 wt. % lactose concentration. 25 wt. percent smoitans with a fat content of 40 wt. % and 505 4 to this mixture are added 20 to 79 wt. percent of the sonbitol calculated as dry matter. The mixture is further processed by conventional dairy technologies.

The stock is of plastic consistency and contains approximately 21 wt. parts of protein, 10 wt. parts of fat and 20 wt. sorbitol. Example 2

The skimmed milk is concentrated to 1.5 fold protein concentration and 0.6 wt. % lactose concentration. The concentrate is allowed to ferment after addition of any amount of smoitans. After fermentation, the mixture is supplemented with the addition of diabetic sweeteners in such a quantity that the resulting sweetening effect is equivalent to 6% w / w. lactose concentration. The mixture is further worked by conventional dairy technologies.

The preform is of liquid consistency, compared to milk it has an increased protein content and a reduced lactose content, while the palatability of the preform is similar to that of milk. Example 3

Concentrated milk of 22 wt. % dry matter and 1 wt. % of the lactose, after prior concentration to a higher dry matter on the vacuum evaporators and, if appropriate, the addition of cream, is dried with simultaneous dosing of sorbitol, or a mixture of diabetic sweeteners, before or during the drying, or to the dried product in such a quantity that the final sweetening effect is adequate to 46 wt. % lactose content.

The semisolid is a powder-like consistency. The palatability of the semi-finished product is similar to that of dried milk. Compared to dried milk, it has a reduced lactose and mineral content. In addition to the other ingredients of milk powder, it contains sorbitol, respectively. other diabetic sweeteners.

Claims (3)

OBJECT 1. Production of semifinished products for lactose-reduced diabetic products, characterized in that the skimmed milk proteins are concentrated by membrane processes to a concentration of 1.5 to 7.2 times that of the milk used, with the lactose concentration remaining in the range of 0.5. up to 4.8 wt. 20% to 79% by weight of milk fat is added after the concentration, the milk fat is added after the addition of fat and 20 to 79% by weight is added in the leaching phase. % sorbitol, or a diabetic sweetener, or a mixture thereof to form a semi-finished product, the resulting sweetening effect being equivalent to 6 to 46 wt. % lactose. 2. A method according to claim 1, wherein the sorbitol or sweeteners are added before or after the dehydration of the concentrate. 3. The method of claim 1, wherein the sorbitol or sweeteners are added before or after freezing the concentrate.